Pea, mint & crème frâiche soup
Calorie controlled cooking spray
4 medium, trimmed and chopped
1 clove(s), minced
Peas, fresh or frozen
650 g, defrosted
Vegetable stock cube
1 cube(s), 650ml vegetable stock, made with 1 stock cube
10 g, plus extra to garnish
Half Fat Crème Frâiche
1 zest(s) of 1
Lemon Juice, Fresh
- Mist a large, deep pan with cooking spray and put over a medium heat. Add the spring onions and garlic, then cook for 2-3 minutes until starting to soften.
- Add the peas and stock, then simmer for 10 minutes until the peas are tender. Remove from the heat and reserve a scoop of the peas for the garnish.
- Add the spinach, mint, 100g crème fraîche, half the lemon zest and all of the lemon juice to the pan. Blend with a hand-held blender until smooth, then season well. Mix the remaining crème fraîche with 3 teaspoons of water. Serve the soup drizzled with the thinned crème fraîche and garnished with the reserved peas, mint leaves and the remaining lemon zest.